Couscous salad with eggplant and cherry tomatoes

Name: Couscous salad with eggplant and tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 gr couscous; 300 gr eggplant; 20 cherry tomatoes; ½ red onion; 3 tbl spoon olive oil; ½ teaspoon spicy paprika powder; 1 teaspoon oregano; ½ teaspoon cinnamon; 1 tbl spoon honey; 5 dried apricots; 3 Medjoul dates; salt and pepper; 1 handful coriander (fresh)

Roasted eggplant and sweet cherry tomatoes form the base, while bits of date and apricot provide a subtle sweetness. Simple, flavourful and surprisingly light.

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Prep Time 10

Cook Time 30

Total Time 40

Course Salads, pasta and cereals, lunch

Cuisine Own recipe

Servings persons

Calories 413 kcal

Equipment

oven

Ingredients

200 gr couscous
300 gr eggplant
20 cherry tomatoes
½ red onion
3 tbl spoon olive oil
½ teaspoon spicy paprika powder
1 teaspoon oregano
½ teaspoon cinnamon
1 tbl spoon honey
5 dried apricots
3 Medjoul dates
salt and pepper
1 handful coriander fresh

Instructions

Heat the oven to 200º. Line the oven tray with baking paper.
Make an herb oil, mix the olive oil with the spicy paprika powder, oregano, cinnamon, honey and season with salt and pepper.
Dice the aubergine. Mix these together with the cherry tomatoes under the herb oil. Spread the vegetables on the baking tray and bake in the oven for 20 min. Leave to cool.
Prepare the couscous according to the instructions on the packet. Mix in 1 tbsp olive oil, leave to cool.
Chop the dates and apricots. Shred the fresh coriander.
Mix the couscous with the aubergine, tomatoes, apricots and dates. Season with salt and pepper. Serve on a platter and finish with shredded coriander.

Notes

Looking for a tasty and easy couscous salad recipe? This couscous salad with roasted aubergine and cherry tomatoes is packed with spices, soft textures and a surprisingly sweet touch. A colourful dish that is perfect as a vegetarian lunch, light meal or as a side dish at a summer BBQ.

The aubergine and tomatoes are roasted in the oven until soft and slightly caramelised. The couscous absorbs their flavours beautifully and, together with pieces of date and apricot, forms a delicious whole. The shredded coriander on top provides the spicy touch.

This Middle Eastern couscous salad is:

100% vegetarian
easy to prepare in advance
suitable to serve cold or lukewarm
ideal as part of a mezze table or picnic

Serve the salad as is, or add extras such as roasted chickpeas, feta or a yoghurt-mint dressing for extra flavour.

Nutrition

Calories: 413kcalCarbohydrates: 73gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 18mgPotassium: 719mgFiber: 8gSugar: 27gVitamin A: 970IUVitamin C: 22mgCalcium: 60mgIron: 2mg

Keyword fresh summer salad, couscous, couscoussalade, couscous salad, couscous recipe, couscous and eggplant

Tried this recipe?Let us know how it was!

Another couscous recipe:

Ovengegaarde pompoen met coucous 4 — Roasted pumpkin with couscous

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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